The delightful spice rub adds an
exciting, earthy, and exotic flare
to these king salmon fillets...
Prep: 5 Mins.
Roast: 15 to 20 Mins.
½ teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon old bay seasoning
½ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon light olive oil
1 cup sweet onion, julienned --(I used 1/2 of a large Vidalia)
2 (6 oz.) boneless, skin-on king salmon fillets, 1-1/2” thick
1 green onion, finely chopped (green part only)
2 wedges of fresh lime
Preheat oven to 400 degrees.
To prepare king salmon, combine first 6 ingredients; rub spice mixture evenly over fillets.
In a glass 8”x8” baking dish, toss the onions with the 1 tablespoon of olive oil, and spread evenly over bottom of dish. Place the spice-rubbed fillets on top of onions. Lightly spray all over the fillets with olive oil spray.
Bake for 15 to 20 minutes, just until fish flakes easily when tested with a fork. (If you’re using thinner/thicker king salmon fillets, reduce/increase roasting time accordingly). Let fillets rest for 3 minutes for juices to redistribute.
To serve, sprinkle top of fillets with chopped green onion, and wedges of lime to squeeze over king salmon just prior to eating, including adding the roasted onions alongside ~ Enjoy!
Tip: I served the king salmon fillets with steamed rice and glazed baby carrots.